Alessandro Pavoni, Roberta Muir
By Alessandro Pavoni and Roberta Muir
These fried pastries are always served with bresaola and other salumi. In Lombardy we use lard; you can too if you like. A pasta machine is very handy for rolling the dough thinly enough.
Combine the yeast, sugar and 100 ml of the water in a bowl and stir to dissolve the yeast. Set aside for a few minutes until the mixture just begins to bubble.
Sift the flour and salt into a bowl and make a well in the centre. Pour the yeast mixture and remaining water into the well and, us